Can I use parboiled basmati rice just like ordinary non-converted basmati?

Can I use parboiled basmati rice just like ordinary non-converted basmati? - Silver Macbook on Brown Wooden Table

tl;dr Do the cooking time, behavior, taste, and texture of parboiled rice differ significantly enough from non-converted rice such that a simple substitution will yield undesirable results?

I accidentally purchased a large bag of parboiled basmati rice. I make a variety of dishes with basmati rice, but I've never tried any of them with the parboiled version. Can I just use the parboiled rice in place of the non-parboiled? Or do I need to make various adjustments to cooking times, steps in a recipe, methods, etc? And will the results (taste, texture) be different from non-parboiled even with said adjustments?

For example, here is my basic basmati rice recipe, which I make in a pressure cooker. Will this recipe work with parboiled?

  • Rinse 1 cup rice until it runs clear
  • Let drain ~15 minutes in colander
  • Heat 1 tbsp oil or ghee in pressure cooker
  • When hot, sauté the rice for a minute or so
  • Add 1.5 cups of water or vegetable stock
  • Close pressure cooker lid and wait for full (high) pressure
  • Manually pressure cook for four minutes.
  • Let pressure come down naturally
  • Fluff and serve.

Also, the directions on the bag say to soak the parboiled rice for an hour before cooking. I don't typically have the time for this: the whole point of rice is that it's easy and quick to make. But plenty of recipes using basmati, including ones for just plain basmati by itself (i.e., white rice with no added meats or veggies, as in the preparation above), ask for the rice to be soaked, and I never do; I just wash it and let it drain for about 15 minutes. Is soaking de rigeur for parboiled?

Finally, I'm worried that cooking times for more elaborate dishes will be thrown off by the parboiled rice, resulting in unevenly-cooked mixtures of rice, veggies, spices, and (on the rare occasions I cook it) meat; and that the resulting dish will be significantly altered in taste and texture as a result of using the parboiled rice instead of white.

Are these concerns valid?



Best Answer

Parboiled rice should be cooked more or less the same way, but may come out a little less sticky than regular rice. It should taste exactly the same. Your recipes should work just fine.

I would probably do a trial run with a quick batch of the plain rice as you would normally do it just to make sure since parboiling as a process is different in different parts of the world.

Good luck!




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Quick Answer about "Can I use parboiled basmati rice just like ordinary non-converted basmati?"

Parboiled rice should be cooked more or less the same way, but may come out a little less sticky than regular rice. It should taste exactly the same. Your recipes should work just fine.

Is parboiled rice the same as converted rice?

Parboiled rice, also known as converted rice, is a partially precooked rice that has been common is Asian and African countries for a number of years. Parboiling happens when you soak, steam, and dry rice while it's still in its inedible outer husk. This turns the rice inside a slightly yellow hue.

What is the difference between basmati rice and parboiled rice?

For the most part the cooking process is the same, the difference is in the nutrition. They are minor details but basmati rice is higher in calories and carbs which can be frightening for certain people. This is because they want to avoid high calories and carbs but there is good news for you.

Do you cook parboiled rice differently?

Different varieties of parboiled rice tend to call for different cooking times and ratios of rice to liquid, so check the packaging for best results. But the good news is that parboiled rice cooks more quickly than regular rice, because it's partly cooked already!

What can I use instead of converted rice?

You can easily substitute regular brown or white rice for converted rice, just keep in mind if you use white rice you won't be getting all the nutrients that you do with converted rice. Couscous, farro, and quinoa all make excellent substitutes for converted rice as well.



How to Cook Long Grain Parboiled, Basmati, and Brown Rice - Cook 3 Rice Grain Types Perfectly.




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